Greek Chicken Sheet Pan Dinner

Photo: Spoonful of Si/Instagram

Great flavor and less mess.

Ingredients

• Six bone-in skin-on chicken thighs

• 1 zucchini, sliced into half moons

• 1 yellow bell pepper, cut into 1-inch pieces

• 1 red onion, cut into 1-inch pieces

• 2/3 cup cherry tomatoes

• 1/2 cup Kalamata olives

• 1/2 cup feta, crumbled

• 2 tbsp fresh parsley, chopped

  Marinade

• 1/2 cup olive oil

• 1 lemon, juiced

• 4 garlic cloves, minced

• 1 tsp Dijon mustard

• 2 tsp dried oregano

• 1 tsp dried thyme

• 1 tsp salt

• 1/2 tsp pepper

Instructions

1. Prepare marinade. Pour 1/2 the marinade over the chicken thighs and marinate in the fridge for 15 minutes or up to an hour.

2. Slice zucchini, bell pepper, and red onion. Add veggies to a lightly oiled baking sheet. Pour reserved 1/2 of the marinade over veggies. Toss to coat.

3. Place marinated chicken thighs on top. Transfer the baking sheet to a 425 F oven for 30 minutes.

4. Remove the pan and add cherry tomatoes, Kalamata olives, and feta. Return to the oven to cook for 15 minutes more.

5. Top with 2 tbsp fresh parsley and serve.

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